In a pan heat the butter and add the onions and shallots to it. Add the spices and mix well.
Once it browns a bit add the chickpeas.
Reserve thew water in which the chickpeas were soaked.
Saute the chickpeas for a while.
When it becomes nice and moist, add the the reserved chickpea water.
Then add the spinach leaves to this and let it cook for about two minutes.
Spinach cooks really fast.
Now put the spinach and chickpea pan into another bowl full of icy water.
Let it cool down for a couple of minutes.
Once it comes down to room temperature, add it to the blender and blend it well.
Dabble a little cream and black sesame seeds for garnish.
Chef Nikhil Chibb and his better half Natasha cook up the good old spinach soup but with a twist, some spicy chickpeas thrown in there.